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A fresh and light salad, perfect for a light lunch or as a side with a steak

The monsoon has already started receding, and has left behind this crazy unbearably hot days! The soups will soon be forgotten and in its place a huge bowl of salad will make dinner light, bright and healthy. Last week whilst driving across our end of town, I came across these delicious grapefruits at the local market, thankfully not as expensive as some food baskets sell it at. The salad was planned right there.

This salad requires little effort, apart from peeling the grapefruit. You can season it with a mix of flavours, seeds, nuts and bites and even cheese making it as healthy, organic or delectable as you wish! A soft cheese could go brilliant here, like a feta or a grilled halloumi.

Time taken: 30 minutes

Preparation time: 20 minutes

Skill level: Child-friendly

Serves: 2 adults

Ingredients:

1 large grapefruit

100 grams Chinese bean sprouts

100 grams cherry tomato

1 granny’s apple

50 grams crushed peanuts

1 tablespoon lemon juice

1 teaspoon honey (or sugar-free)

Salt and freshly crushed pepper to taste

1 teaspoon olive oil

Method:

Keep it simple, where you can taste the ingredients

1. Use a sharp knife to peel and remove the grapefruit from its shell.

2. Slice the cherry tomatoes into half, wash and dry the Chinese bean sprouts, chop the green apple in a way that the green skin is visible on every piece.

I haven’t used mustard or olive oil. I’ve let the juice of the fresh grapefruit lend flavour along with the seasoning.

3. Whisk the oil with the other ingredients, except for the peanuts. You could add a wee bit of organic whole seed mustard, if you like to spice the salad up further.

4. Crumble the feta or pan fry the halloumi and set aside.

This salad is an exceptional side to grilled proteins. And it’s almost zero calorie without the oil!

5. Just before serving toss the salad with the dressing. Let it stand for 10 minutes. Add the feta or halloumi or peanuts just before serving.

NOTE: serving suggestions:

You can serve the salad in iceberg leaf cups, its visually a delight too!

This salad can also be served with avocado, basil leaves and wilted kale or baby spinach.